Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Thai
Rice Vegetarian
Amount Measure Ingredient -- Preparation Method
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1/2 c Yellow mung beans
2 c Dessicated coconut
1/2 ts Salt
3 tb White sesame seeds
1/4 c Sugar
2 c Rice flour
Simmer the mung beans in 1 c cold water for 20
minutes. Drain & set aside. Mix the coconut with the
salt, sprinkle evenly n a plate & set aside. In a
small pot, over low heat, toast the sesame seeds until
light brown. Mix the seeds into the sugar evenly
spread on the dish & set aside.
In a large bowl, mix the rice flour with 1/2 c water &
knead into a dough the consistency of pie crust. Mold
into 1 1/2" balls, then flatten with the palm of your
hand to form patties 1/8" thick & 2" wide. Fill a
large bowl half full with water & bring to a boil.
Cook the rice cakes for 4 to 5 minutes or until they
start to float. While still hot, coat each side of the
cakes with the coconut-salt mixture. Place 1/4 to 1/2
ts of the mung beans into the centre of each cake.
Fold the edges over & pinch closed to form a half
circle. Dip each into the sesame seed-sugar mixture,
coating both sides well. Serve hot or cold. They will
keep in the refrigerator for 2 to 3 days.
